All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Who says you have to choose between eating healthy and eating deliciously? This white bean and butternut squash stew offers the best of both worlds with wholesome, stick-to-your-ribs goodness while still packing boatloads of nutrients. Now is the perfect time to add some warming stews to your dinner arsenal, and this one really delivers.
Best soup I have ever made or eaten!!!!
Flavorful with nice balanced texture. Great for a cold day meal.
I made this for lunch at work, and so many people commented that it smelled delicious. It was really excellent. Very nourishing and filling.
It was much, much better than I thought it would be. The flavor and texture was great. I loved how the squash came pre-cut and it didn't overpower the dish at all. The kale wasn't too overpowering either (which I normally find it to be). It tasted rich, delicious and healthy. Yum!
This is one of the easiest yet most delicious recipes I have ever made! I will definitely make this again!
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Before You Cook
Prepare the Ingredients
Core tomatoes and cut into ½" dice.
Drain white beans.
Halve ciabatta lengthwise.
Stem kale and coarsely chop.
Begin the Stew
Place a medium pot over medium-high heat. Add 1 Tbsp. olive oil, butternut squash, and ¼ tsp. salt to hot pot. Stir occasionally, 2 minutes.
Add garlic and tomatoes and cook until aromatic, 1 minute.
Continue Cooking the Stew
Add 2 cups water, white beans, and vegetable base to pot.
Bring to a boil, then lower heat to medium. Stir occasionally until butternut squash is tender, but not mushy, 8-10 minutes.
While stew cooks, toast ciabatta and pepitas.
Toast Ciabatta and Pepitas
Place ciabatta halves on one half of prepared baking sheet, cut side up, and drizzle with 2 tsp. olive oil.
Bake 6 minutes, remove from oven, and carefully add pepitas to empty half of baking sheet.
Continue baking until pepitas are lightly toasted and ciabatta is lightly browned, 2-3 minutes.
If desired, quarter ciabatta before serving.
Finish the Stew
Stir kale into stew and cook until leaves are wilted, 3 minutes.
Season with ¼ tsp. salt and pepper.
Plate dish as pictured on front of card, garnishing stew with Sriracha (to taste) and pepitas. Bon appétit!
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